Cheese Bun
Overview
Made this cheese bun for someone I love. I haven’t made bread for several days, and the foodies in my family have begun to protest. In order to satisfy their protest, I made 8 pieces of this cheese bun at a time. It’s so delicious that I can’t stop eating it! Make every bakery with your heart, I believe this is happiness and satisfaction!
Tags
Ingredients
Steps
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Zhongzhong: Prepare the ingredients for Zhongzhong, 250g of high-gluten flour, 8.2g of fine sugar, 150g of pure milk, 1.5g of high-sugar resistant yeast, and 20g of egg white
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Zhongzhong: Mix the Zhongzhong ingredients into a smooth dough, put the dough into a container, cover it with plastic wrap and seal it. Leave the container at room temperature for 30 minutes to activate the yeast. After 30 minutes, put it in the refrigerator to ferment for 17 to 24 hours.
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Main dough: Prepare the main dough ingredients, 18g egg white, 38g fine sugar, 4.5g sea salt, 1g high-sugar resistant yeast, 22g milk powder, and divide the fermented Chinese seeds into small pieces! Mix the above ingredients evenly into a smooth dough!
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Main dough: Knead until it is in this state and can form a film!
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Main dough: Knead the dough into a round shape, put it into a container, cover it with plastic wrap, seal it, and let it ferment at room temperature. The fermentation environment is 19.6 degrees and the fermentation time is 120 minutes. (The fermentation time depends on the temperature of the fermentation environment) Fermentation can be done until the dough is 1.5 to 2.5 times larger)
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Main dough: The fermented dough, dip your fingers in some dry flour and insert into the dough until the surface does not shrink or collapse.
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Making bread dough: Take out the fermented dough, divide it into two equal parts, roll it into a round shape and put it into a 6-inch mold. (Brush a thin layer of butter liquid into the mold) for fermentation again: the fermentation environment requires sealing, humidity above 85%, and fermentation temperature between 43 and 39.8 degrees. Ferment until the bread embryo is 1.5 times the size.
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Bread embryo production: fermented bread embryo. At this time, preheat the oven to 170 degrees.
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Preparation of bread dough: Sieve a thin layer of high flour on the surface of the bread dough.
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Bake the bread: Preheat the oven and put a bowl of pure water in the bottom layer, so that the baked bread will taste softer. Place the bread dough into the middle rack of the oven and bake at 170 degrees for 23 to 25 minutes. (Slightly color the surface and cover it with tin foil to avoid over-coloring)
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The bread is out of the oven: It’s out of the oven! The fragrant bread dough is immediately removed from the mold and placed on the cooling rack!
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Cut into pieces after complete cooling. Each bun can be cut into 4 small pieces
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Cheese filling preparation: 150g cream cheese, 25g milk powder, 25g caster sugar, 25g light cream; surface decoration: 40g milk powder; 8 pieces of cut cheese buns
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Preparation of cheese filling: Soften the cheese in warm water at 40 degrees, add other cheese filling ingredients and mix evenly until a fine cheese filling is obtained.
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Preparation of cheese filling: stirred cheese filling.
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Make cuts on the cut surface of the cheese bag, do not cut it, and prepare the filling position. Make two incisions on one cheese bag embryo.
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Filling: Use a butter knife to spread the cream cheese filling evenly on both sides of the bread
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The stuffing is ready and ready to be spread on the noodles. Spread an even layer of cream cheese filling on the cut surface.
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Place the cut side of the bread with cream cheese filling in the milk powder container, and evenly dip it in a layer of milk powder. If both cut sides are well dipped, it becomes a "cheese bun".
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Put the prepared "cheese bag" on the plate, it's delicious!
